Creamy Pasta Primavera (Printable)

A vibrant one-pot dish featuring penne tossed with fresh vegetables in a rich, creamy sauce. Ready in just 35 minutes.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 medium zucchini, sliced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup snap peas, trimmed and halved
07 - 1 medium carrot, sliced thin
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons olive oil
10 - 3 cups vegetable broth
11 - 1 cup heavy cream
12 - ¾ cup grated Parmesan cheese
13 - ½ teaspoon dried Italian herbs
14 - Salt and black pepper to taste

→ Garnish

15 - 2 tablespoons chopped fresh basil
16 - Extra grated Parmesan cheese (optional)

# How-To:

01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic, zucchini, bell peppers, carrot, and snap peas. Sauté for 3-4 minutes until slightly softened.
02 - Add pasta, cherry tomatoes, and vegetable broth. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
03 - Stir in heavy cream, Parmesan cheese, and Italian herbs. Simmer uncovered for 3-4 minutes, stirring frequently, until the sauce thickens and coats the pasta and vegetables.
04 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
05 - Serve hot, garnished with extra Parmesan and basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you're not juggling multiple pans or timing vegetables separately.
  • The pasta absorbs all the flavor from the broth and vegetables as it cooks, making every bite taste richer.
  • You can toss in whatever vegetables are sitting in your fridge and it still turns out creamy and satisfying.
  • It feels like a fancy Italian dinner but comes together faster than ordering takeout.
02 -
  • Stir the pasta every few minutes while it's simmering so it doesn't stick to the bottom of the pot and cook unevenly.
  • If the sauce looks too thick after adding the cream, splash in a little more broth or pasta water to loosen it up.
  • Add the fresh basil after you turn off the heat, if you cook it too long it turns dark and loses its bright flavor.
03 -
  • Use a pot that's wide enough to spread the pasta in a single layer so it cooks evenly and absorbs the broth without clumping.
  • If you want deeper flavor, let the vegetables caramelize for an extra minute or two before adding the pasta and broth.
  • Save a cup of the cooking liquid before adding the cream, it's starchy and perfect for thinning the sauce if it gets too thick.
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